Salmon and spinach with tartare cream
Chef DefneKitchen Studio chef · October 17, 2026Pan-fried salmon sits on wilted spinach with a quick sauce of crème fraîche, capers and parsley.
5 minPrep
10 minCook
2Servings
321 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 8
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- Sunflower oil1 tsp
- Salmon filletsSkinless2
- Spinach250 g
- Reduced-fat crème fraîche2 tbsp
- LemonJuiced½
- CapersDrained1 tsp
- Flat-leaf parsleyChopped2 tbsp
- Lemon wedgesTo serve
Method · 3 steps
- 1
Warm the oil in a frying pan, season both sides of the salmon and fry for 4 minutes per side until golden and the fish flakes apart easily. Leave it on a plate to rest as you cook the spinach.
- 2
Add the spinach to the hot pan, season, cover and let it wilt for 1 minute, stirring once or twice. Divide among plates and top with the salmon.
- 3
In the same pan, gently heat the crème fraîche with a squeeze of lemon juice, plus the capers and parsley, and season. Do not let it boil. Spoon over the fish and serve with lemon wedges.
